Crock Pot Enchiladas
Source of Recipe
Better Recipes.com
List of Ingredients
1 lb ground beef (or shredded chicken)
1 medium onion, diced
1 red or green bell pepper, diced
16 oz. pkg. frozen corn, thawed
1 15-oz can pinto beans, drained and rinsed
2 cups cooked rice
1 can diced green chilies
1 cup chunky salsa
1 30-oz can refried beans
6 flour tortillas, cut to fit in crockpot
2 1/2 cups shredded cheddar or Mexican-type cheese
1 15-oz can enchilada sauce
Sour cream, optional Recipe
Brown meat with onion and pepper. Mix corn, black beans, rice, green chilies and salsa. In a large crock pot, spread 3/4 cup refried beans. Layer one of the tortillas, the 1/4 of the remaining refried beans, 1/4 of the corn mixture, 1/4 of the meat mixture, 1/2 CUP of the cheese and another tortilla. Repeat layers four times, ending with last tortilla shell. Pour enchilada sauce over all. Cook on low heat setting for 4-6 hours. The last 1/2 hour of cooking time, top with the remaining 1/2 cup cheese. Serve with sour cream, if desired.
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